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Slow Cooker Meatloaf Supper

This recipe outlines how to prepare a comforting slow cooker meatloaf supper. It involves sautéing aromatics, mixing ground beef with bread, egg, yogurt, and seasonings, then forming it into loaves. These are cooked in a slow cooker with a savory sauce made from tomato soup, Worcestershire, brown sugar, and mustard, resulting in a tender and flavorful main course.
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Total Time 8 hours 25 minutes
Course lunch/dinner
Cuisine central europe
Servings 8 people
Calories 2191.1 kcal

Equipment

  • 1 Slow Cooker
  • 1 Large Mixing Bowl
  • 1 skillet For sautéing aromatics
  • 1 Measuring spoons/cups
  • 1 Spatula For mixing and handling

Ingredients
  

Main

  • 1 tablespoon olive oil
  • 0.25 cup minced onion
  • 2 large cloves garlic minced
  • 1.5 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 2 pounds extra-lean ground beef
  • 3 slices bread toasted and crumbled
  • 7 tablespoons Italian bread crumbs
  • 1 tablespoon Italian bread crumbs
  • 1 egg lightly beaten
  • 3.5 tablespoons nonfat plain yogurt
  • 2.5 tablespoons Worcestershire sauce divided
  • 1 15 ounce can canned tomato soup, divided
  • 0.25 cup milk or as needed
  • 0.5 cup water
  • 3 teaspoons brown sugar
  • 2 teaspoons prepared mustard

Instructions
 

  • Heat olive oil in a skillet, then sauté minced onion and garlic until softened, about 3-5 minutes.
  • In a large mixing bowl, combine the ground beef, sautéed onion and garlic, freshly ground black pepper, salt, crumbled toasted bread, 7 tablespoons Italian bread crumbs, lightly beaten egg, nonfat plain yogurt, 1.5 tablespoons Worcestershire sauce, and 0.25 can (approximately 3.75 ounces) of the canned tomato soup.
  • Gently mix all ingredients until just combined; be careful not to overmix, as this can result in a tough meatloaf.
  • Divide the mixture in half and form into two equal-sized loaves.
  • In a separate bowl, whisk together the remaining canned tomato soup, the remaining 1 tablespoon Italian bread crumbs, the remaining 1 tablespoon Worcestershire sauce, milk, water, brown sugar, and prepared mustard to create the sauce.
  • Carefully place the formed meatloaves into the slow cooker.
  • Pour the prepared sauce evenly over the meatloaves, ensuring they are well coated.
  • Cover and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, or until the internal temperature of the meatloaf reaches 160°F (71°C).
  • Once cooked, carefully remove the meatloaves from the slow cooker.
  • Allow the meatloaves to rest for a few minutes before slicing and serving warm with the accompanying sauce.

Notes

For optimal flavor, consider a quick sear on the formed meatloaves in a hot skillet before placing them in the slow cooker. This caramelizes the exterior, adding depth. Ensure not to overmix the ground beef mixture, as this can lead to a tough meatloaf; combine just until ingredients are incorporated. The toasted bread and yogurt are key for a moist and tender texture. The divided use of Worcestershire and tomato soup provides both internal seasoning and a rich, flavorful glaze. Adjust the brown sugar and mustard in the sauce to balance sweetness and tang to your preference. Always check internal temperature for doneness (160°F/71°C). Serve with classic mashed potatoes or steamed green beans.